Food preservation and packaging
- Submission status
- Closed
- Submission deadline
Approximately 1.3 billion tonnes of food, nearly a third of all food produced for human consumption, is estimated to be lost or wasted globally every year. Development of innovative and sustainable food preservation and packaging technologies is critical to combating food waste and ensuring future food security. With adequate and appropriate preservation and packaging, it is possible to maintain food quality during transport and storage, prevent contamination, and extend the shelf-life of food products. Reducing the environmental impact of the materials and methods used in these endeavours is also however a relevant and important consideration.
This Collection welcomes submissions reporting new developments in all aspects of food preservation and packaging, including but not limited to thermal (sterilisation, pasteurisation) and non-thermal (high pressure, cold plasma, ultrasound, pulse electric field, irradiation) processing, emulsification, preservatives, biodegradable/renewable packaging materials, moisture absorbers and oxygen/ethylene scavengers.
Editors
-
Nidhi Bansal
University of Queensland, Australia
-
Federico Gómez Galindo
Lund University, Sweden
-
Keshavan Niranjan
University of Reading, UK
Nidhi Bansal is an Associate Professor at the University of Queensland. Her research is focused largely on dairy science, examining both its fundamental and applied aspects. She has led the food non-thermal processing and shelf-life extension research programme at the University of Queensland since 2011. Dr Bansal has been an Editorial Board Member for Scientific Reports since 2022.
Federico Gómez Galindo is a Professor in Food Engineering at the Department of Food Technology, Engineering and Nutrition at Lund University. His research interests include emerging technologies in food engineering and related fields. Dr Galindo has been an Editorial Board Member for Scientific Reports since 2021.
Keshavan Niranjan, better known as Niranjan, is a Professor of Food Bioprocessing at the University of Reading. He is an established researcher in the area of Food Engineering, with his research interests focusing on food engineering. Prof Niranjan has been an Editorial Board Member for Scientific Reports since 2021.
